Break out the bubbly
While champagne enthusiasts might believe that bubbly beverage is best served untouched, there are some times when using champagne as an ingredient turns an average drink or dish into something more special.
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This drink traditionally is served in a champagne flute. For a nonalcoholic version, substitute lemon-lime soda for the champagne.
Mimosa
3/4 cup champagne, chilled
1/4 cup orange juice
Combine champagne and orange juice; stir and divide between two flutes or glasses. Makes 2 servings.
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Champagne Punch
1 quart orange sherbet, chilled
2 quarts orange juice
1 2-liter bottle ginger ale, chilled
2 750-milliliter bottles champagne, chilled
In a large punch bowl, place the block of sherbet in the center and pour the orange juice over the top. Next, pour the ginger ale over the sherbet. Finally, pour both bottles of champagne over the sherbet. Stir gently to mix the liquids, resulting in a foamy top. Serve immediately. Makes about 34 servings.
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Mock Champagne Punch
2 2-liter bottles ginger ale, chilled
1 46-ounce can pineapple juice, chilled
1 64-ounce bottle white grape juice, chilled
In a large punch bowl, combine ginger ale, pineapple juice, and white grape juice. Serve with ice ring if desired. Makes 40 servings.
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Champagne Chicken
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2-1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
Lightly dust chicken breasts with flour, salt, and pepper. In a large skillet, lightly brown chicken breasts in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat for about a half hour, allowing champagne to boil a little. When chicken is tender, transfer chicken to a platter. Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Makes 4 servings.
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For a nonalcoholic version, substitute lemon-lime soda for the champagne.
Sparkling Fresh Fruit
1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh blueberries
1 cup cubed cantaloupe
4 scoops raspberry sherbet or flavor of your choice
1 cup champagne
Combine the strawberries, blueberries and cantaloupe; divide among four dessert dishes. Top each with a scoop of sherbet. Drizzle with champagne. Serve immediately. Makes 4 servings.
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Pantry Pointers
When serving punch in a punch bowl, make an ice ring to keep it cold by filling a ring-shaped cake pan half full with ginger ale. Place frozen ginger ale in punch bowl just before serving.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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